Buttermilk Fried Chicken

Alright, friends, let me tell you about my ultimate comfort food, the kind of dish that feels like a hug from the inside out — Buttermilk Fried Chicken. Crispy, juicy, and perfectly seasoned, this fried chicken makes all my bad days a whole lot better. Trust me, once you sink your teeth into that crunchy perfection, you’ll know exactly what I mean.

Now, let me take you on a little journey to my home, where this buttermilk fried chicken reigns supreme. My husband, bless his heart, will scarf down three pieces before noticing he forgot to set the table, and my kids? Let’s just say, they think I’m a superhero every time I whip this up. This isn’t just dinner. It’s a family tradition and the sauce on the side is pure magic — a little tangy, a little sweet, and pairs perfectly. Once a week, that’s the deal and quite frankly, everyone’s better off for it.

Why You’ll Love This Buttermilk Fried Chicken

– It’s that crunchy, golden crust that makes you believe in love at first bite.
– You finally get to use that cast iron skillet collecting dust in your cupboard.
– Feels like eating out, but in your PJs. What a win!
– You can make it rain with spices — add a little kick, be tha boss of your own kitchen.

How to Make It

Alright, so here’s the lowdown: You gotta start with a good ol’ buttermilk bath for the chicken. Overnight? Perfect. Forgot? Even a few hours does wonders, friend. Whip up a seasoned flour deal—think paprika, garlic, a lil’ cayenne—and coat those pieces like you mean it. Now, heat up your oil in a serious pan (love my cast iron). You’re looking for a good sizzle when a little flour goes in the oil. Fry those beauties until golden and crispy on the outside, juicy on the inside. Flip them like a pro, but keep your eye on ‘em or you’ll be serving charcoal sandwiches!

Ingredient Notes

– Buttermilk: Magical marinade! Tenderizes chicken so it’s melt-in-your-mouth good.
– Paprika: Smoky flare that makes all the difference.
– Garlic: Never ever skip — garlic’s the secret hero you don’t mess with.

Recipe Steps

1. Marinate chicken in buttermilk.
2. Mix flour and spices together.
3. Dredge chicken in flour mixture.
4. Heat oil in skillet.
5. Fry chicken until golden brown.

What to Serve It With

Tips & Mistakes

– Don’t overcrowd the pan, or you’ll cry. It’s soggy city, not crispy town.
– Gauge your oil heat with a flour sprinkle. Fear the smoke, love the sizzle.

Storage Tips

Tuck into your fridge, just make sure it’s in an airtight fortress, or you’ll find that crispiness has gone AWOL. Cold leftover fried chicken for breakfast? Yes, please. No judgment here.

Variations and Substitutions

Ever found the cupboard bare besides cornflakes? Crumble those guys and get creative with your crust. Ran out of buttermilk? Add a splash of vinegar to regular milk and it’s like a chemistry project in your kitchen.

Frequently Asked Questions

Buttermilk Fried Chicken

This crispy and juicy buttermilk fried chicken recipe is marinated overnight for maximum flavor and tenderness. Perfectly seasoned with a secret blend of spices and deep-fried to golden perfection.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces chicken thighs
• ▢ 2 cups buttermilk for marinating
• ▢ 1.5 cups all-purpose flour
• ▢ 1 tablespoon paprika smoked preferred
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 0.5 teaspoon cayenne pepper adjust for heat preference
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 cups vegetable oil for frying

Instructions

Preparation Steps

• In a large bowl, combine the chicken thighs with buttermilk, cover, and refrigerate for at least 4 hours or overnight.
• In another bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
• Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture.
• Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
• Fry the chicken pieces in batches for about 6-8 minutes per side or until golden brown and cooked through.
• Drain the fried chicken on a wire rack and let rest for 5 minutes before serving.

Notes

Serve with coleslaw and mashed potatoes for a classic Southern meal.